SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
FRIED FISH STEW
i got this recipe off of food network... one of the best fish recipes i've ever had! you'll certainly love this fish stew!
Provided by squeakers95
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
- In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.
- Add the garlic and artichokes and cook until golden brown, about 5 minutes.
- Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
- Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
- Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.
Nutrition Facts : Calories 478.8, Fat 19.7, SaturatedFat 2.9, Cholesterol 70.3, Sodium 1265.6, Carbohydrate 18.9, Fiber 6, Sugar 4.4, Protein 51.8
FABULOUS FISH STEW
It's worth trying to get hold of saffron for this one - it's available from most delis and good supermarkets. It's not cheap, but bear in mind you won't need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven't got one, try using a high-sided roasting tray instead, with another tray as a lid
Provided by Jamie Oliver
Categories main-dish
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- To make the saffron aioli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayonnaise. Taste and season with a little more lemon juice, salt and pepper.
- Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren't tightly closed, give them a sharp tap. If they don't close up, throw them away.
- Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine, tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
- Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don't open.)
- Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra-virgin olive oil and a big blob of saffron aioli.
PORTUGUESE-STYLE PAN-FRIED HAKE
Silver Hake, also called whiting in some regions, is a true member of the cod family, of which only cod, haddock, pollock and hake are legitimate members. This flavorful fish is lean and flaky, and is very popular among the Portuguese community, who are brilliant seafood cooks. You may substitute small cod or haddock in this recipe, but if you can purchase hake, I highly recommend that you do. In this recipe, the hake is coated in cornmeal and pan-fried in olive oil. In a separate pan, you make a quick sauce with onions, peppers, tomatoes and olives. When the fish is cooked, the sauce is spooned around the fish. Although the flavor of this sauce is similar to a seafood stew, it is less intense, with lighter flavors and, because the fish is cooked separately, it keeps its natural flavor. The combination is magic. Serve with home fries or plain rice. The sauce for this dish needs to be fresh and light and therefore cannot be made ahead. However you can prepare the tomatoes (step 1) well in advance. You can also cut the vegetables and pit the olives for the sauce earlier in the day, up to 4 hours in advance. For equipment you will need a 2 quart saucepan to blanch the tomatoes, an 8 to 10-inch skillet to make the sauce, a wooden spoon, a 12 or 14-inch well-seasoned cast iron or nonstick skillet for cooking the fish, and a slotted spatula.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
- You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
- Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.
EASTERN NORTH CAROLINA FISH STEW
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
Provided by Kim Severson
Categories dinner, seafood, soups and stews, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
- Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
- Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
- Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
- As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams
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